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This Week in Cheese Classes

This is the first installment of a new feature here on Curdnerds, where we list the week's upcoming cheese-related classes and other events throughout the U.S. If we've missed anything or if you would like to let us know about any upcoming events, please use the contact form above.

An Oregon Menage-a-Trois: Chocolates, Cheeses and Wines
David Gremmels, Frederick Schilling & Max McCalman
You've known and loved the wines of Oregon - and maybe some of the cheeses, too - but did you know that Oregon also produces some of the world's finest artisan chocolates?
Where: Artisanal Cheese Center, 500 West 37th St., 2nd Fl., New York, NY
When: 6:30pm - 8:30pm
How Much: $75.00
Reservations: Click to register

Neal’s Yard Cheeses & English Beer Night
Hunter Fike and Jason Hinds, of Neals Yard Dairy, in England, will put together our first all English beer and cheese night. We will be featuring only the products from some oldest recipes in the world. This promises to be an educational culinary evening that will sell out. Make your reservations soon.
Where: DiBruno Bros., 1730 Chestnut Street, Philadelphia, PA
When: 6-8pm
How Much: $50
Reservations: Call 215-665-1659

July 7

American Cheese Summit
Join Jeff Roberts, author of the just published, The Atlas of American Artisan Cheese, as he celebrates the American landscape of delicious farmstead and artisan cheeses with a panel of cheese superstars including Liz McAllister, of Cato Corner Farm, Karen Weinberg, of Three Corner Field Farm, Peter Dixon, of Consider Bardwell Farm and Anne Saxelby, of Saxelby Cheesemongers. Learn about farmstead and artisan cheese making, the emergence of American cheese identity, and the effect of artisan cheese making on local agriculture. Taste the wonderful cheeses made by Liz, Karen, and Peter paired with regional hard cider and local beer.
Where: Neighborhood Preservation Center, 232 East 11th Street, Manhattan
When: 6-7:30pm
How much: $35 for Slow Food members, $40 for non-members
Reservations: Click to register

Upcoming

Raw vs. Pasteurized: Myth or Reality?
"What is the difference between raw and pasteurized milk cheeses?" You may want to know what the two terms mean, how to pasteurize milk, and why it is done, but let's be honest. . . what you really want to know is which one tastes better? We figured we better bring in the expert! Jeff Roberts, author of The Atlas of American Artisan Cheese, has tasted his way across the United States, and experienced first hand the differences between the raw and pasteurized cheeses. Now he is coming to Murray's to lead a blind tasting on the subject and settle the battle once and for all.
Where: Murray’s Cheese, 254 Bleecker St., New York, NY
When: July 9th, 2007, 6:30-8:00 PM
How much: $50.00
Reservations: Click to register

Eat Local: Cheeses of the Northeast
"Eat Local, Drink Local!" is the mantra of artisanal food advocates the world over. Come join Cheesemaker Mateo Kehler and Fromager Waldemar Albrecht for a tasting of Jasper Hill's award-winning cheeses and discussion of the state of artisan cheese making in the Northeast.
Where: Artisanal Cheese Center, 500 West 37th St., 2nd Fl., New York, NY
When: July 10th, 2007, 6:30-8:30 PM
How much: $75.00
Reservations: Click to register